Gong Bao Chicken with Peanuts and Dried Red Chilies

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A classic spicy and sweet stir-fried chicken dish with crunchy peanuts and aromatic dried chilies, balanced by a tangy sauce. This Chinese recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, diced, cornstarch, and peanuts, roasted unsalted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs, diced
• 2 tbsp cornstarch
• 1/2 cup peanuts, roasted unsalted
• 10 dried red chilies, halved and seeds removed
• 3 green onions, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 3 tbsp soy sauce
• 1 tbsp Chinese black vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 3 tbsp vegetable oil
• 2 tbsp water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 1 lb diced boneless skinless chicken thighs with 2 tbsp cornstarch until pieces are evenly coated.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tbsp hoisin sauce, 1 tsp sugar, and 2 tbsp water to make the sauce.
3. Step 3: Heat 3 tbsp vegetable oil in a wok over medium-high heat until hot but not smoking. Add 10 dried red chilies and stir-fry for 30 seconds until fragrant but not burnt.
4. Step 4: Add the coated chicken pieces and stir-fry for 5-6 minutes until golden and cooked through.
5. Step 5: Add 3 minced garlic cloves and 1 tbsp minced ginger, stirring for 30 seconds until fragrant.
6. Step 6: Pour the sauce over the chicken and stir well, cooking for 2 more minutes until the sauce thickens and coats the chicken.
7. Step 7: Add 1/2 cup roasted unsalted peanuts and 3 chopped green onions, tossing to combine.
8. Step 8: Finish by drizzling 1 tsp sesame oil over the stir-fry, then serve hot with steamed rice.